Slow Cooker Chilaquiles

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: 6 cups
  • Prep: 25 mins
  • Cook: 4 hrs Low
  • Stand: 30 mins

Slow Cooker Chilaquiles

Directions

  1. In a large skillet cook the first four ingredients (through garlic) over medium-high heat until meat is browned and onion is tender. Drain off fat.
  2. Line a 31/2- or 4-quart slow cooker with a disposable slow cooker liner. Combine the next four ingredients (through broth) in cooker. Add meat mixture, broken tostada shells, and the cheese. Stir just to combine.
  3. Cover and cook on low for 4 hours, giving the crockery liner a half-turn halfway through cooking, if possible. Remove crockery liner from cooker, if possible, or turn off cooker. Let stand, uncovered, 30 minutes before serving.
  4. If desired, top with cherry tomatoes, sliced chiles, sour cream, cilantro, and/or salsa, and serve with additional broken tostada shells or tortilla chips.

From the Test Kitchen

Tip:

For a 5- or 6-quart cooker, double all ingredients, except use 3 cloves garlic. Makes 12 to 14 servings.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

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Nutrition Facts (Slow Cooker Chilaquiles)

  • Per serving:
  • 555 kcal ,
  • 33 g fat
  • (14 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 108 mg chol. ,
  • 1074 mg sodium ,
  • 32 g carb. ,
  • 6 g fiber ,
  • 2 g sugar ,
  • 37 g pro.
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